Here are some photos from our apprentice Andrea taken this year..... 

At the heart of Rudolf Steiner College sits Raphael Garden, our 3-acre, Demeter-certified biodynamic farm. Founded in 1987, the farm supports seasonal fruit, year-round vegetables, a large seed saving operation, farm animals, natural beekeeping, workshops and a formal apprenticeship program in a beautiful, serene setting.

The farm is a model of biodynamics in action:

• Soil fertility is maintained through use of compost, animal manure, cover crops and crop rotations.
• Biodynamic compost and spray preparations, made locally, are used rhythmically throughout the seasons to enhance life forces.
• Most seeds are grown right on the farm.
• The farm is supported by the 70+ shareholders of the Raphael Garden CSA (Community Supported Agriculture).
• The entire 13-acre College landscape is also maintained as a unique individuality through the use of biodynamic preparations and principles.
• Workshops on Biodynamics, gardening, Animal Husbandry, Bee Keeping and Much more are offered fall through spring.
• Raphael Garden is sustained by four full-time farm Apprentices who work and receive training on the farm year round
  

Heres an example Harvest Sheet from 2008.... Just to get an idea of what may be coming up.

Turnips

Left: Sorrel

Right: Cilantro

Mustard Greens

Garlic Chives

Fennel

New Harvest Pics...

Collard Greens

Monday 1/11...

Update:
Camera is working. Here are a few pics of the parsnip, along with a recipe (Thanks Smiths). Enjoy, and there will be more to come..
RG

PARSNIP RECIPE:

Split Pea Soup (my adjustments noted in parens)
3 medium shallots (or 1 small onion diced)
1 carrot (I use 2 depending on the size)
1 medium parsnip (I use 2-3 depending on the size)
1 TBSP butter (I use a little more butter, you could use olive oil instead too)
1 cup dry split peas, yellow or green
2 tsp rosemary, chopped
4 cups chicken broth
salt & pepper to taste

Medium pan stir together butter, shallots, carrots, parsnips and a little salt (I use unsalted butter, so I add salt here). Cook over medium-low heat, stirring often, until vegetables begin to color. Stir in split peas, rosemary and chicken broth. Bring to a simer and cook until peas are tender, 45 minutes to 1 hour. Season to taste. Serve with garlic bread - we take a whole head of garlic, and put it on buttered sour dough and broil it for 3-4 minutes - and a simple salad of greens with oil and vinegar dressing.

what to do with hon tsai tai...

Here is an article about the Hon Tsai Tai we are distributing this week.
Thank You Twetens, and cheers to the 1st post!

http://greenyourplate.blogspot.com/2009/05/in-season-hon-tsai-tai.html

Update...

Having technical difficulties with digital camera.. Not able to upload photos just yet. We are working on it, please have patience.
-RG

Here we go...

This blog is for all current and prospective Raphael Garden CSA members to connect with, share in, and evolve our community...

Project "Veggify" : May no vegetable be left behind! Raphael Garden Apprentices will post pictures of vegetables that are being distributed each week with name and description. The rest is up to all of us to share ideas, recipes, and plan dinner parties.. or whatever else may come of this forum. The aim - To NOT throw away ANY produce. EVER! Kapeesh?

This week is the first distribution of veggies for 2010 - we will start uploading pictures on Tuesday, when we begin the harvest.

Until then,
RG